Place lemon juice into a 1c measuring cup. Add milk to the measuring cup until you have 1 cup. Set aside. If using buttermilk, skip this step.

Place flour, ⅓ c sugar, baking powder, baking soda, salt and cold, cubed butter into a food processor and pulse until mixture is crumbly (about 5-7 pulses). Pour mixture into a large mixing bowl. Add lemon juice & milk mixture (or buttermilk) and stir until just combined. Mixture will be very thick. Add chocolate chips and mix until well distributed.

Pour out the dough onto a floured surface and knead by hand a few times. Split dough into two equal portions. Flatten each into a 8-9” round disk. Cut each disk into 6 pieces and arrange on ungreased baking sheet so the pieces are not touching.

Brush each piece with melted butter and sprinkle the reserved 2 T of sugar over the pieces.

Bake in preheated oven for 10-13 minutes until slightly golden in color.

Remove from oven and allow to cool on cooling rack for 5 minutes before serving.

Melt butter in large saucepan over medium heat. Add onion and sauté for 3-5 minutes. Whisk in flour, salt and pepper, cook for an additional minute. Gradually add milk, stirring with a whisk until well blended. Bring mixture to a simmer and cook for 1 minute or until mixture thickens slightly stirring constantly.

Remove saucepan from heat and stir in cooked rice, crumbled feta cheese, egg, egg whites and spinach. You may wish to temper the eggs with some of the hot mixture before adding the eggs in to ensure they don’t set right away.

Add all ingredients to bowl of a stand mixer. Mix on low speed until combined. If dough is too sticky (sticking to the sides/bottom too much) add more flour 1 T at a time until it pulls away from the sides/bottom cleanly.

Mix on medium speed for 5 minutes.

Divide dough in two and place each half into a bread pan. Cover with plastic wrap and allow to rise in a warm location for 1-2 hours.

Preheat oven to 350°F. Remove plastic wrap from bread pans. Bake bread for 25-30 minutes until top is golden brown.